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Juicy Roast Turkey Recipe with Maple Gravy - Buttery, garlicky, perfectly juicy and tender Roast Turkey bursting with incredible flavors! This turkey recipe doesn't require brining, and with our foolproof method, you can roast a beautiful, succulent turkey every time. No more dried out, bland turkey, this is the recipe you will use again and again. 

Juicy Roast Turkey Recipe with Maple Gravy

Buttery, garlicky, perfectly juicy and tender Roast Turkey bursting with incredible flavors! This turkey recipe doesn’t require brining, and with our foolproof method, you can roast a beautiful, succulent turkey every time.

Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Resting Time 30 minutes
Total Time 3 hours 50 minutes
Servings 12 Servings
Calories 580 kcal

Ingredients

FOR THE COMPOUND BUTTER

  • 1 stick (8 tablespoons or 113 grams) butter, softened
  • 1/2 lemon, zested and juiced
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper to taste

FOR THE TURKEY

  • 1 (12 pound) Turkey
  • salt and fresh ground pepper to taste
  • 1 whole bulb garlic, cut in half, horizontally
  • 2 yellow onions, quartered
  • 10 fresh thyme sprigs
  • 10 fresh rosemary sprigs
  • 10 fresh parsley sprigs
  • 4 cups low sodium chicken broth

FOR THE MAPLE GRAVY

  • 2 cups broth and drippings from the bottom of the roasting pan
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons maple syrup
  • salt and fresh ground pepper to taste

Instructions

  1. Preheat oven to 450F.
  2. Fit a wire rack inside a large roasting pan and set aside. (Most roasting pans come with a wire rack.)

Prepare the COMPOUND BUTTER.

  1. In a medium bowl, combine softened butter, lemon zest, lemon juice, garlic, parsley, salt, and pepper.
  2. Using a fork, mash and stir until well combined. Set aside.

FOR THE TURKEY

  1. Rinse the turkey and pat it dry with paper towels.
  2. Season inside of turkey cavity generously with salt and pepper.
  3. Fill the cavity with halved bulb of garlic (use both halves), quartered onions, and all the sprigs of fresh herbs.
  4. Using your fingers OR the long handle of a wooden spoon, separate the skin from the breast meat, starting at the top of the breast and slide to the right and left, then work your way down.
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  5. With your fingers, grab small dollops of the compound butter and rub 2/3 of the butter mixture under the turkey’s skin.
  6. Then, spread the rest of the compound butter around and over the top of the skin.
  7. Tie up the legs with kitchen twine; tuck the wing tips under; transfer turkey to a roasting pan fitted with a rack.
  8. Place a meat thermometer into the bird, beneath the drumstick, deep into the dark meat.
  9. Pour 4 cups of chicken broth inside the roasting pan and transfer turkey to the oven.
  10. Place turkey in the oven and immediately lower the temperature to 350F.
  11. Roast for 40 minutes; remove from oven - close the oven door so you don’t let out the heat – baste the turkey with the drippings from the bottom of the roasting pan.
  12. Place a piece of foil over the turkey breast area and put turkey back in the oven. Cook for 2 1/2 to 3 hours, basting every 40 minutes. Turkey is done when thermometer reads 170F at the thigh, and 160F at the breast.
  13. Remove turkey from the oven; transfer it to a cutting board, cover loosely with foil and let rest for at least 30 minutes.

In the meantime, prepare the MAPLE GRAVY

  1. Pour out the pan juices into a heatproof bowl and skim off the fat.

  2. Set the roasting pan over 2 burners on high heat until sizzling.
  3. Add 1 cup of the pan juices and bring to a boil, scraping up all the browned bits stuck to the bottom. Add the liquid back into the bowl with the remaining pan juices and set aside.
  4. Melt butter in a saucepan and whisk in flour for 1 minute. Add 2 cups of the pan juices to the saucepan and cook (add water or broth if needed to make 2 cups), whisking, until the gravy is thickened; about 5 minutes. Stir in the maple syrup and season with salt and pepper.

  5. Strain the gravy into a gravy boat.
  6. Carve the turkey and serve with the gravy.

Recipe Notes

ROAST TURKEY CHEAT SHEET

GRAVY

If gravy is too thick, add more broth, 1 tablespoon at a time. If gravy is too thin, make a slurry with 2 tablespoons cornstarch and 2 tablespoons water. Add to the hot liquid and whisk and stir until incorporated and the gravy thickens.

WW FREESTYLE POINTS: 17 

Reduce points to 14 without the gravy. 

Nutrition Facts
Juicy Roast Turkey Recipe with Maple Gravy
Amount Per Serving
Calories 580 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g50%
Cholesterol 257mg86%
Sodium 1044mg44%
Potassium 867mg25%
Carbohydrates 6g2%
Fiber 0g0%
Sugar 3g3%
Protein 72g144%
Vitamin A 530IU11%
Vitamin C 4.8mg6%
Calcium 53mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.